Spring has definitely sprung in Washington, D.C., as shown by the tourists, the tulips, and the sudden reappearance of berries at the grocery store.
While I’m usually not too much of a berry fan, these scones seemed like the perfect blend of sweet and seasonally appropriate. In fact, the first time I made them, they disappeared so quickly I didn’t get a single picture, so I had to make them again!
2 cups flour
1/4 cup sugar
1 T baking powder
6 tablespoons salted butter (cold)
5-6 ounces fresh blueberries (tip: smaller blueberries work better)
2 large eggs
1/4 cup greek yogurt
1 tsp vanilla extract
1 tsp almond extract
One lemon’s worth of grated lemon zest
1/2 cup heavy whipping cream
1) Preheat the oven to 375 degrees, and grease a scone pan or a cookie sheet.
2) Mix dry ingredients together in large bowl. Using a pastry cutter or knife, cut in the cold butter until the mixture is somewhat sandy. Gently mix in blueberries.
3) In separate bowl, combine yogurt, lemon zest, almond and vanilla extract, and eggs. Mix well.
4) Slowly pour the wet ingredients into the dry ingredients, and mix gently. Pour in half cup of heavy cream, and mix until just barely incorporated.
5) Shape into triangles (either in scone pan, or by rolling out and cutting into wedges). This should yield 8-12 scones. Cook at 375 for 22 minutes.